Ingredients
Method
- Start by making the jar: rinse the strawberries with cold water, and pat them dry with kitchen paper.
- Remove the stems, then cut the strawberries into quarters and add them to a pan together with the sugar.
- Mix well, and leave them to cook on a low to medium heat until the strawberries release their juice.
- Use a potato masher to mash the strawberries, and continue to cook them until the mixture thickens lightly, but there is still plenty of liquid left.
- Add the chia seeds, and mix well.
- Remove the pan from the heat, and allow the jam to cool down completely while the chia seeds bloom and thicken the jam further.
- Break the chocolate bars into pieces, and a add them to an electric melting pot to melt into a smooth mixture.
- Alternatively, add the chocolate pieces to a heatproof bowl set over a saucepan of gently simmering water, making sure the heat is kept low to prevent the chocolate from becoming grainy.
- Once the chocolate has melted and is smooth, add a teaspoon of chocolate to each skull mould, making sure each mould is well coated in chocolate.
- Refrigerate until the chocolate sets, about 10 minutes.
- Fill each chocolate shell with the jam, and top with more melted chocolate to seal well.
- Refrigerate the skulls for at least one hour before unmoulding.
Nutrition
Notes
The chia seeds not only add a delightful crunch but also act as a natural thickener, absorbing the juice from the strawberries and creating a beautifully textured filling that holds its shape within the chocolate skulls. This technique ensures that each bite is a harmonious blend of creamy white chocolate and vibrant, fruity jam.